Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Sashimi-grade salmon mixed with soy sauce, Japanese mayo, wasabi, sesame oil and masago, spooned over hot rice mixed with crushed roasted seaweed and topped with green onion.
Shrimp smothered in a golden butter roux with onion, celery and bell pepper, loosened with chicken broth and clam juice and spiced with Cajun seasoning and crushed tomatoes, served over white rice.
Squid rings and tentacles in a feather-light batter, fried briefly until pale gold and crisp. Sweet chili sauce scattered with crushed peanuts and lime wedges for squeezing are served alongside.
ThaiAppetizer20 minServes 2 to 3332 kcalDairy-freeEgg-free
A whole red snapper fried until the skin turns shatter-crisp, then topped with a hot, fragrant basil sauce. Fresh chili brings real heat, balanced by garlic, sweet onion and tender-crisp green beans and peppers.
A crisp-fried whole red snapper finished with a savory ginger and black bean sauce. Mushrooms, bell pepper and scallions keep the topping fresh and colorful against the rich, salty beans.
A whole red snapper is fried until its skin is deeply crisp, then spooned with a syrupy chili sauce that balances heat, sourness, salt and sweetness in equal measure. Serving extra sauce at the side lets everyone take as much of the fiery glaze as they like.
Crisp-skinned John Dory is served with rolled Swiss chard, anchovy and roasted garlic, alongside a vibrant nettle sauce and preserved lemon yoghurt. For this recipe you will need a blender or food processor.
Main course1 hrServes 2621 kcalGluten-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Juicy, delicious shrimp dinner with a delightful crunch that comes together from start to finish in just 25 minutes. Savory, garlicky, lemony, buttery, and a bit spicy – all these beautiful flavors you'll get in just a pan!
Fried chicken tenders wrapped in flour tortillas with romaine Caesar salad and croutons, then toasted in a pan over grated parmesan until the outside crisps.
Spiced, double-dipped cod chunks fried crisp and tucked into mini tortillas with a tomato and dill salsa and a harissa lime mayonnaise, with za'atar sweet potato chips alongside.
Main course1 hr 30 minServes 6261 kcalDairy-freeDiabeticLow-SodiumRenal
Egg roll wrappers filled with ground pork, shrimp, bean thread noodles, wood ear mushroom and carrot, rolled and fried at 350°F until golden, served with sweet Thai chili sauce.
Golden panko-crusted cod or halibut fillets tucked into brioche buns with shredded lettuce, sliced tomato, and a smoky chipotle lime tartar sauce brightened with pickles, cilantro, and scallions.
Shrimp and giardiniera pieces fried in a vodka and cornstarch batter until shatter-crisp, served with a chopped-giardiniera mayonnaise and lemon wedges.
Extra-crisp panko-coated shrimp patties in toasted brioche buns with crunchy savoy cabbage, wasabi mayonnaise and a creamy chopped-egg salad spooned over the top.
Large shrimp seasoned with garlic powder, smoked paprika and cayenne, grilled until crusty, and drenched in a lemon garlic butter with crisped garlic bits.
A crisp-edged pancake made from Korean pancake mix and cold sparkling water with green onion and red chili in the batter, topped with shrimp and calamari and served with a soy, rice vinegar and sesame dipping sauce.
Torn mushrooms crisped in a hot skillet with ground coriander, cumin and fennel, folded into tortillas with sharp cheddar and griddled until the cheese melts.
Crisp rice cakes topped with finely chopped sashimi tuna mixed with sriracha, Kewpie mayonnaise and sesame, finished with avocado, jalapeno and black sesame seeds.
A bright, crisp, vegetable-packed salad under flour-dusted salmon with crackling skin, with warm broccoli, beans and peas and a lemon and dill dressing — a lovely light summer supper.
Main course1 hrServes 4135 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Cornstarch-coated salmon filets pan-fried crisp and finished under a lid with a gochujang, soy sauce, black pepper and lemon zest compound butter, garnished with sesame seeds.
Deveined shrimp coated in rice flour and corn starch and fried crisp, then tossed for 30 seconds in butter with garlic, jalapeno, sea salt, black pepper and Sichuan pepper powder.